Nutrient Comparison: Baked Potato Skin VS Soymilk, original and vanilla, light, with added calcium, vitamins A and D per 100 g
Compare the macro and micronutrient content in 100 g of Baked Potato Skin versus 100 g of Soymilk, original and vanilla, light, with added calcium, vitamins A and D to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Baked Potato Skin vs Soymilk, original and vanilla, light, with added calcium, vitamins A and D:
- 100 grams of Baked Potato Skin have 3.3 times more Vitamin B1, 13.8 times more Vitamin B3, 38.4 times more Vitamin B6, 2.4 times more Vitamin B9 and more Vitamin C than Soymilk, original and vanilla, light, with added calcium, vitamins A and D.
- While 100 g of Soymilk, original and vanilla, light, with added calcium, vitamins A and D contain 61 times more Vitamin A, 1.9 times more Vitamin B2, more Vitamin B12 and more Vitamin D than Baked Potato Skin.
- 100 grams of Baked Potato Skin have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D
- 100 grams of Soymilk, original and vanilla, light, with added calcium, vitamins A and D have insufficient amounts of Vitamin B3, Vitamin B6 and Vitamin C
- Both Baked Potato Skin as well as Soymilk, original and vanilla, light, with added calcium, vitamins A and D have insufficient amounts of Vitamin E and Vitamin K in 100 grams.
Comparing minerals per 100 grams for Baked Potato Skin vs Soymilk, original and vanilla, light, with added calcium, vitamins A and D:
- 100 grams of Baked Potato Skin have 9.5 times more Copper, 16.4 times more Iron, 2.9 times more Magnesium, 4.9 times more Potassium and 2.1 times more Zinc than Soymilk, original and vanilla, light, with added calcium, vitamins A and D.
- While 100 g of Soymilk, original and vanilla, light, with added calcium, vitamins A and D contain 3.6 times more Calcium, 3.3 times more Selenium, 2.3 times more Sodium and 2 times more Water than Baked Potato Skin.
- Both Baked Potato Skin and Soymilk, original and vanilla, light, with added calcium, vitamins A and D contain similar levels of Phosphorus per 100 grams.
- 100 grams of Baked Potato Skin lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Baked Potato Skin have 6.6 times more Energy, 13.1 times more Carbohydrate, 26.3 times more Fiber and 1.8 times more Protein than Soymilk, original and vanilla, light, with added calcium, vitamins A and D.
- While 100 g of Soymilk, original and vanilla, light, with added calcium, vitamins A and D contain 4.9 times more Omega 3, 11.8 times more Omega 6 and 1.9 times more Sugars than Baked Potato Skin.
- 100 grams of Baked Potato Skin provide inadequate amounts of Omega 3 and Omega 6
- 100 grams of Soymilk, original and vanilla, light, with added calcium, vitamins A and D provide inadequate amounts of Energy and Fiber